Healthy Almond Pumpkin Muffins

pumpkin muffin

My family loves pumpkin muffins and we used to make these cake mix pumpkin muffins but this recipe uses almond flour which makes them gluten-free and paleo-friendly. They are melt-in-your-mouth moist and have a touch of sweetness. These muffins are perfect for breakfast or a snack as they aren’t overly sweet.

Ingredients and Substituions

ALMOND FLOUR – These muffins use almond flour instead of wheat flour. The key to making any baked goods with almond flour is to use blanched almond flour NOT almond meal/flour. Blanched almond flour comes from peeled almonds and is a much finer consistency. If you use almond meal/flour your baked goods will most likely turn out greasy and have a thicker texture. They won’t be bad but they won’t be awesome either.

ALMOND BUTTER – Try to use almond flour with only 1-2 ingredients. You could use an alternative nut or seed butter like sunflower seed butter.

HONEY – You could substitute in Maple Syrup

PUMPKIN PIE SPICE – Add cinnamon and allspice if you don’t have pumpkin pie spice.

Packed with Protein

Adding almond butter and eggs makes these muffins packed with protein. Each muffin is filled with nutrients that make them ideal for a quick breakfast or healthy snack.

Kids will love these moist and flavorful muffins and are a great way to sneak in extra nutrition.

How to Store

  • Store the muffins in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
  • To thaw, set muffins at room temperature or in the fridge.
  • To freeze lay them flat in a freezer bag so muffins don’t stick together.

Pumpkin Muffin

Course Breakfast, Dessert
Cuisine American
Keyword muffin
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 12


  • 1 1/2 Cup Blanched Almond Flour
  • 3/4 Cup Pureed Pumpkin
  • 3 Eggs
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/4 Cup Honey
  • 1 Tbs Almond Butter
  • 1/2 Cup Dark Chocolate Chips
  • Pumpkin Pie Spice optional


  1. Preheat the oven the 375 degrees.
  2. Mix all ingredients (except chocolate chips) together in a bowl until well blended.
  3. Fold in chocolate chips
  4. Grease the muffin pan or use paper/silicone liners.
  5. Fill each muffin tin about 3/4 full.
  6. Bake for 20-22 minutes

Recipe Notes

  • Almond butter:  substituted with another nut/seed butter like sunflower seed butter.
  • Mix-ins: swap out chocolate chips and other mix-ins like raisins, dried cranberries, or chopped nuts.

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